Banana Bundt Cake with Dark and White Chocolate Ganache

Saturday, July 14, 2012

I made chocolate cake to bring for dessert to a picnic at Golden Ears Park. And unfortunately the kids weren't coming with us. I couldn't just walk out with a chocolate cake without baking them something as well. Couldn't walk out with a chocolate cake that had a few slices missing as well. 

So since we had bananas galore, this recipe came to mind. Saw it on Flipboard from My Baking Addiction and bookmarked it. And because I followed the warm to freeze method, the cake stayed incredibly moist for the two days till the last crumb do us part.

Bundt cake:
1-1/2 cups ripe bananas (3 bananas)
2 tsp lemon juice
1 cups all-purpose flour
1 cup oat flour
3/4 cup bran and flax blend
1-1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
1-1/2 cups sugar (I subbed this with sucanat)
3 large eggs
2 teaspoons pure vanilla
1-1/2 cups buttermilk ( I used milk with lemon juice)

120 grams dark chocolate, chopped
1/2 cup heavy cream
80 grams white chocolate, chopped
1/4 cup heavy cream 

1. Butter and flour your favorite Bundt pan.
2. In small bowl, mash bananas, squeeze the lemon juice over it and mix again.
3. In another small bowl, mix the dry ingredients and set aside. 
4. In the bowl of your stand mixer, beat the softened butter and sugar (or sucanat) until light and fluffy. This will take about 5-6 minutes (not as long with granulated sugar).
5. Now is a good time to preheat oven to 275°. 

6. Add the eggs, one at a time until fully incorporated. 
7. Reduce speed then add the vanilla.
8. Fold in the flour mixture in 3 batches, alternately with the buttermilk, until just combined.
9. Fold in the banana mixture.

10. Pour batter into Bundt pan and bake in preheated oven for about 90 minutes or until it passes the skewer test.

11. Remove Bundt pan from the oven and place on a trivet directly into the freezer for about 1 hour. 
12. Remove from freezer, unmold, and let come to room temperature. This may take 3-4 hours. 

Make the ganache:
13. In a microwave safe cup or bowl, place cream and chopped dark chocolate and heat for 30 seconds. 
14. Remove and mix with a spoon. 
15. If it doesn't yield a smooth creamy consistency yet, give it another 15 seconds.
16. Drizzle over the cake. Let ganache cool and set.
17. Repeat for white chocolate.
18. Drizzle over dark chocolate.

Enjoy with your afternoon coffee. 

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